Summer’s Fresh Finest: A Produce Picks Roundup

Mangoes: Succulent mangoes are low in calories but rich in fiber, vitamins A and C, and cholesterol-lowering pectin. For perfect ripeness, pick mangoes with a slight give when gently squeezed. Enjoy them out of hand, in salsas and smoothies or let them tenderize proteins in zesty marinades and chutneys.

Zucchini & Summer Squash: Mild and versatile, zucchini and summer squash are what summer dreams are made of. Stockpile them to grill, roast, sauté or bake into crowd-pleasing frittatas, pastas, stir-fries and more. Look for unblemished, vibrant green squash with a tender texture.

Watermelon: Hydrating and delicious, watermelon is a summer essential. This thirst-quenching treat has an incredibly high water content to keep you hydrated, plus a hefty dose of potassium. Choose a heavy, unblemished melon for snacking, salads, cocktails or grilled slices.

Cucumbers: These green crunchers are more than just refreshing – they’re packed with vitamins B and C, plus minerals like iron, calcium and magnesium. Leave the nutrient-rich peels on for extra crunch in salads, tzatziki sauce, chilled soups or quick pickles. Bonus: Cucumbers can even cure bad breath! Simply hold a slice against the
roof of your mouth for 30 seconds.

Tomatoes: Nutrient-packed and incredibly versatile, tomatoes deserve a leading role on your summer menus. Their bright red hue delivers a skin-protecting punch of lycopene. Look for firm, smooth-skinned tomatoes for slicing in burgers, salads, and salsas or roasting for concentrated umami flavor.

Corn: There’s nothing quite like sweet, juicy kernels of fresh corn in the summer. For simple prep, shuck, remove the silks and give it a quick boil or throw it on the grill. But corn is incredibly versatile for much more – scatter kernels into salads, salsas and hot dips or let them simmer into rebounded soups and stews.

Produce Safety Tips: As you load up on summer’s bounty, keep these food safety tips in mind:

> Avoid bruised, damaged produce.

> Wash hands, surfaces and produce before prepping.

> Keep produce separate from raw meat and eggs.

> Refrigerate cut or peeled produce within 2 hours.

> When in doubt about freshness, throw it out!